My son-in-law says this is the best banana ice cream he’s ever had. It’s always requested at family gatherings. —Donna Robbins, Skiatook, Oklahoma,
- 4 cups half-and-half cream
- 2-1/2 cups sugar
- Dash salt
- 4 eggs, room temperature, lightly beaten
- 4 cups heavy whipping cream
- 1 can (5 ounces) evaporated milk
- 3 teaspoons vanilla extract
- 2 cups mashed ripe bananas (4 to 5 medium)
image/svg+xml Text Ingredients View Recipe,
In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
1/2 cup: 308 calories, 20g fat (12g saturated fat), 98mg cholesterol, 55mg sodium, 28g carbohydrate (26g sugars, 0 fiber), 4g protein.